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Corn Soup

The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish. You can play around with different flavors: Add savory vegetables such as celery and onions, and herbs such as parsley and cilantro. Recipe copyright 2012 by Eugenia Bone.

  • Prep:
  • Total Time:
  • Servings: 4
Corn Soup

Photography: Marcus Nilsson

Source: Martha Stewart Living, July 2012

Ingredients

  • 6 corncobs
  • 1 dried bay leaf
  • 1 medium onion, peeled and cut in half, plus 1 1/2 cups chopped onion (from 1 large onion)
  • 5 fresh thyme sprigs
  • 2 tablespoons light vegetable oil, such as grapeseed
  • 1 tablespoon chopped garlic (from 2 garlic cloves)
  • 1 to 2 cups corn kernels (from 3 ears)
  • 1 1/2 cups half-and-half
  • Coarse salt and freshly ground pepper
  • Sliced scallion, for garnish

Directions

  1. Place cobs in a large soup pot with just enough water to cover (about 2 quarts). Add bay leaf, halved onion, and thyme, and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain through a fine sieve into a bowl (you should have 1 quart). Stock can be refrigerated 3 days or frozen up to 3 months.

  2. Heat oil in a deep pot over medium heat. Add chopped onion and garlic, and saute until onion is translucent, about 5 minutes. Add corn kernels, and saute 2 minutes.

  3. Add stock, and simmer until liquid is reduced by half. Add half-and-half, and return to a simmer. Puree half the liquid in a blender until partially or completely smooth. (To prevent spattering, remove cap from hole in lid, and cover lid with a dish towel). Return to pot, heat, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Divide among 4 bowls, and garnish with scallion and more pepper.

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